Preparation

Preheat the oven to 350°F (175°C).

Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.

Make the pastry:

In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.

Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)

Meanwhile make the filling:

In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.

Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.

Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.

Absolutely delicious and supremely easy to make. I didn't have creme fraiche and neither, as it turned out, did I have whipping cream, so I used half and half. I cannot see how this could have turned out any better. We served it with vanilla ice cream. I'm making it for 40 people tomorrow.

I just made this tarte with the apricots from our garden ; simply wonderful! I used light creme fraiche and fresh butter and the smell was devine. Only just an editorial comment - the butter is 123 gr(not 12), and the cream is 125 ml or 12.5 cl or 1/2 a cup ( not 25 cl)....lost in the units.

This was delicious, and relatively easy. I used a quiche pan, rather than a tart pan, so I had a little too much crust for the amount of filling. Otherwise, I followed the recipe as written (using apricots from my tree!) and was very pleased with the result.

Not giving this a fork rating as I needed to modify it to be gluten free.
Made one crust using a favorite rice flour blend, adding a bit of almond flour for protein, flavor and texture - otherwise followed the instructions - it was an unmitigated disaster. Butter melted out, leaving a white gooey mess.
Next attempt, used Bobs Red Mill all purpose GF blend, pressed dough into tart pan, then froze for thirty minutes. Then blind baked it, removing parchment and rice for the last 4-5 minutes of baking. This worked beautifully. There was still a greasy layer under the parchment - I might cut the butter next time.

Made this for a BBQ and it was gone in about 5 minutes. Everyone raved, and my dad said it was in his top 10 desserts (that's extreme, coming from a dessert connoisseur). Quartered the nectarines instead of halved and used organic heavy whipping cream. Delicious and a great use for apricots, even the slightly overripe ones. Will be making again.

Oh, apricot tart, how can I properly extol thine virtues? Thine tender, buttery crust and luscious bounty of summer fruits....I may not be great at Shakespearean sonnets but I sure can follow a damn good recipe!!! I did slice apricots rather than halve them and put the slices in a beautiful spiral ....

The only reason I give it 3 forks is because I haven't tried this pastry recipe. I just make the filling using a different almond pastry recipe. The filling is scrumptious. I have made it many times, and my husband has even started making it.

Delicious, easy, and exquisite tart - exactly like the ones I used to buy on Sunday mornings on Blvd Raspail in Paris from the Marché Biologique...or actually even better! I recommend two small changes - I not only sprinkle ground almonds on the crust as recommended to keep it from getting soggy, but actually add some to the tart dough as well (about 1/4 cup - adds a nice flavor). The first time I baked the tart as is, but wanted a sweeter custard, so I upped the quantity of honey in the filling to 4 Tbs the second time and that was more to my liking. A lovely dessert - irresistible!

The best fresh apricot recipe I've tried so far. I've been using local apricots and eggs and it is swooningly good. I made some individual ones in small tart pans and they were beautiful and delicious. Yum! I'm just sad that the local apricots are almost gone.

This was delicious... the combination of almond and apricot is a match made in heaven. The crust was a little too thick for my taste... but good tasting and crunchy. I only had a few apricots so I halved them and did not overlap them but simply arranged them evenly over custard. I thought it was plenty of fruit. I am going to try this recipe with a pate brisee crust. I live at a high altitude and baked this at 375...

I've made this twice now, once with cream and once with creme fraiche, and must say it is worth paying more and using the creme fraiche. It adds a depth of flavor that works so well with the apricots and just takes the tarte to a whole new level.

Excellent. Where to start? I used cake flour instead of Wondra per previous. It turned out OK but I should probably have sifted it. Very small clumps. Where the crust was thick, it was a bit tough. Take some dough out rather than have it too thick. The halved apricots make a nice presentation but because they were very tart (and good), maybe use slices as another suggested. Finally, a little more custard would have been nice so maybe increase the dairy and the flavorings proportionally.

This recipe is fabulous and everyone loves the shortbread crust. I used heavy cream. One thing however, I did find I have better results using cake flour as opposed to Wondra. When I used Wondra for some reason, the tart never set completely, but when I used cake flour it came out perfect.

My low rating is
because of the crust
which tasted more
like under-baked
cookie dough, and in
my opinion was too
sweet for the
filling. I thought
the creme fraiche
filling was really
delicious and
unusual and I will
definitely use it
again instead of the
usual custard
filling. I toasted
the almonds first
which gave it a nice
taste.

A very rare 4 stars from me, but holy moly this is delicious. The only thing I changed was to omit the almond extract, never liked it. And honestly the crust could be more crispy instead of chewy, but the filling is just perfect. Yum!

Very good and pretty. Unfortunately, it was a little bitter as I believe not all the apricots were ripe. I think it would adapt well to other fruits. It was a very easy crust to make and a nice change not to have to use and wash all the equipment you normally would with a pate brisee or similar pie crust! I made the recipe exactly as stated, using creme fraiche.

My Dad brought home a huge box of apriums (apricot/plum crosses) yesterday that a customer had given to him. We don't really care for apricots OR plums at my house, so I went hunting for a good recipe and I found the best one here! I didn't change the recipe at all save for using 3/4 C heavy cream instead of 1/2 C and added a few extra tablespoons of ground almonds to the crust. Absolutely exquisite flavor and the smell! Oh, the beautiful wondrous smell! Thank you so much for posting and I will DEFINITELY make this again. In fact, I'm making it again tomorrow, since I still have about four pounds of aprium left.

this is as good as everyone is saying. a few things:
- the crust is very easy to manipulate into a tart pan.
- you can really taste the salt in the crust. it adds a nice flavour note
- if you use 3/4 cup of whipping cream it will bring the filling about 3/4 of the way up the crust. 1 cup will bring it almost all the way there.
- you can't use too much fruit in this recipe. i usually use 6 or 7 pink lady apples.

Outstanding! I did
not have whipping
cream or creme
fraiche and used
light sour cream
instead. Since it
was just for my
husband and myself,
I halved the recipe
and made it in a 6"
springform pan. It
will be on my table
many times in the
future.

I have reviewed this recipe before.
This time I made the crust as well,
and yes, it is marvelous. I
accidentally added the ground
almonds to the crust. After all, it
says "add remaining ingredients."
Only then do you find that you are
supposed to sprinkle the almonds
over the crust. So, I did both.
Mixed them in and sprinkled over.
Anyway, it came out great. I will
say, however, that I had to make and
add about half again the amount of
filling. I also put my apricots cut
side down and did not overlap them.
It came out very pretty. Love it and
4 forks for sure!